Cinnamon buns

The old fashioned type of this bun was called a Chelsea bun, and had raisins in. The modern version seems to just be called cinnamon buns.

Ingredients
milk
yeast
sugar
butter
strong plain (bread) flour
1 egg
more butter (for the swirl mix)
soft brown sugar
1 teaspoon cinnamon

Equipment

bowl
saucepan
spoon, and fork, for mixing
Baking tray

oven:
time in oven: 15 mins

preparation time:
melt chocolate and butter
mix ingredients

Mix yeast, a little sugar and some milk (not much) together. Stir to dissolve the yeast and sugar. (You can warm it if you want, but not too much, or you'll kill the yeast).
Rub the butter into the flour and the rest of the sugar. Mix in an egg.
Mix in the yeast and milk as well to make a soft but not wet dough. Use more milk if necessary (but not too much!)
Knead. Leave to rise to twice the size.
Roll the dough out to a rectangle, about by .
Spread the butter over the surface. Sprinkle the brown sugar and cinnamon over. (If too hard, it might be better to melt the butter, mix it with the sugar and cinnamon, and spread that).
Roll up the dough (like a Swiss roll) from the short edge, so you end up with a sausage shape.
Cut it into slices wide. Flip them over, and lay them on a baking tray. Leave them to prove again.
Cook in oven for about 15 mins, until brown. They will ooze sugar from the base, so remove them while warn to stop them sticking.